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Meatballs with tagliatelle and paprika sauce
Meatballs from the oven with tagliatelle paste and paprika sauce.
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Ingredients
Directions
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Preheat the oven to 190 ° C. Cut the crusts of the bread. Pour the milk into a deep plate.
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Bring the bread through the milk and let it soak in the plate for weeks.
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Put the minced meat in a bowl and add the salt, the mustard, curry powder, the egg and paprika.
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Squeeze the bread and mix through the mince. Chop the onion very finely and mix through the minced meat.
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Turn balls of the minced meat the size of a good walnut. Line a baking sheet with parchment paper and place the balls on it.
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Bake the meatballs in the middle of the oven for about 20 minutes until golden brown and done.
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Meanwhile, chop the onion, cut the peppers into cubes and finely chop the garlic.
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Heat the oil in a saucepan and fry the onion, garlic and paprika for 8 minutes.
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Meanwhile, cook the tagliatelle al dente according to the instructions on the package.
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Add the cooking cream and the bouillon tablet to the paprika mixture. Bring to boil.
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Remove the pan from the heat and puree the mixture with the hand blender into a sauce.
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Roast the pine nuts in a frying pan without butter or oil over medium heat until golden brown.
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Put the pan with paprika sauce back on the heat, place the meatballs in the sauce and heat them for 5 minutes on medium heat.
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Drain the tagliatelle, spread over deep plates and spoon the sauce with the balls over it. Sprinkle with the pine nuts.
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Nutrition
910Calories
Sodium41% DV979mg
Fat78% DV51g
Protein84% DV42g
Carbs23% DV70g
Fiber16% DV4g
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